Kitchen Tip Tuesdays: Bulk batch of dough conditioners

We're frequently asked, "Do you use all four of the dough conditioning ingredients at the same time?" and the answer is yes, we do!

Of course, any of the ingredients can be used alone, and if you only have 2 of the 4, you can just use what you have -- but they do different things (see Joshua's article for all the science behind each ingredient!). And like most things related to bread-making, you may just have to experiment a little and see what works best where you live!

I've found that measuring 4 extra ingredients for a loaf of homemade bread takes a bit of time. Okay, so maybe it's only a few extra minutes. But having to measure 12 ingredients instead of just 8 for a loaf of bread does take longer!

So, I made a big bag of my dough conditioner mix. Then, I just measured from that mix when making bread. So handy!

I leave the measuring cup in the bag for even fewer dishes to wash! (I watch for extra measuring cups/spoons at garage sales or thrift stores, so I can leave frequently-used ones in cannisters, which saves on washing dishes!)

By the way, the dough conditioner mixture we used in Ohio (which produced absolutely perfect whole wheat bread there, but failed to do so in Washington!) was slightly different:

So if you've never tried adding any of these ingredients to your bread, you may need to experiment a little to see just how much gluten and lecithin you need.

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We're north of Seattle and someone told me about a health food / bulk food store in Mountlake Terrace called Manna Mills. I've been there twice since we moved and was able to get lecithin there. I haven't looked for citric acid since it lasts SO long I haven't bought any for years! (Next time I go, I'll look just to see if they carry it.)

If you can find citric acid online, it's inexpensive (unless the place charges a lot for shipping) and a little goes a long way!

I'm so glad you posted about this (though I'm obviously late in reading it!). I live in a high-humidity area (coastal Florida) and I had never heard about citric acid until a year or two ago (I think through your site, actually!) and in my head citric acid=anything from a citrus fruit, so I just started squirting about a tablespoon or so of lime juice in with the liquid and my bread has always come out beautifully soft and pretty. And I use your recipe, too! :) When the air gets a little drier in the winter I have to remember to use less lime juice, or it won't turn out right, but otherwise just a little lime juice has been the perfect 'conditioner' for my bread. Just a thought. :)

Yes, I keep my bag of (mixed) dough conditioners in the fridge and it keeps great. I make up about what I would use in 6 months' time. I am guessing it could be frozen as well, though I haven't tried it myself. :)

Honestly, this is not my "scientific" measurements... but my ground ginger is in a shaker spice bottle so I just shake/sprinkle some in, and my citric acid is in a little jar and so I pinch a bit in my fingers and add it! So it's just me describing what I do... :)